Monday, January 17, 2011

Queso Dip

While Mr. Vittles and I were watching football yesterday, I got a hankering for some queso dip.

But a quick search online led me to much disappointment... most of the recipes required Velveeta.

I don't know about you, but I don't really get down with processed cheese.

So I got to thinking... what other kind of soupy cheeses did I have experience with?

This led me to the sauce you would make for macaroni and cheese (like my Pepperjack Bacon Mac & Cheese), so I decided to try a queso dip with a roux base. And, I must say, we both thought it was pretty awesome.

Nonetheless, I asked Mr. V what he would change about it, and he said less tomatoes and more cheese.

Personally, I liked the amount of tomatoes in it - but you can feel free to use half a can of Rotel if you'd prefer less.

I did, however, agree that it would benefit from a stronger cheese flavor- so I doubled the amount of cheese for you below.

Leaves you plenty of time to experiment to your taste before the Superbowl in a couple weeks!

On another note... are you excited for me that I'm back in the kitchen? First brownies, then queso... and wait til you see what I made last night!

You're gonna like it. That's all I'll say for now.

Queso Dip

2 T. butter

2 T. flour

1/4 t. garlic powder

1/4 t. onion powder

1/8 t. chili powder

pinch cayenne (or more or less to your taste)

1 C. milk

1/4 t. salt

2 C. grated Mexican cheese (I used a blend of jack & asadero)

1 10-oz. can Rotel diced tomatoes & chilis, drained but with some of juice reserved

I have had the hardest time finding a really good Mexican queso dip. I love the one at my local restaurant and I really want to make it at home. I've definitely got this bookmarked. I'm your newest follower :)